Activity for Chgg Clou
| Type | On... | Excerpt | Status | Date |
|---|---|---|---|---|
| Question | — |
Why should fresh scallops range from pale beige to creamy pink, not white? I'm interested to know the science behind the colors. >Scallops should not be pure white and they should never be stored in water. Pure white scallops most likely have been sitting in and absorbing water or chemicals, losing nutrients and colour. The colour of fresh scallops should range from pal... (more) |
— | about 3 years ago |
| Comment | Post #280890 |
Hi Monica. Same issue with scallop vs. scallops. pls merge? (more) |
— | about 3 years ago |
| Edit | Post #280886 |
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— | about 3 years ago |
| Edit | Post #280886 | Initial revision | — | about 3 years ago |
| Question | — |
Why are tags for the singular and plural of each noun? Same issue with scallop vs. scallops. (more) |
— | about 3 years ago |
| Edit | Post #280884 | Initial revision | — | about 3 years ago |
| Question | — |
If you fully cook live scallops, can their natural toxin still cause paralytic shellfish poisoning? Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 174. >Do not eat the organs of a crab, including the creamy-textured "butter" (the pancreas) of Dungeness crab as they may contain a natural toxi... (more) |
— | about 3 years ago |
| Edit | Post #280883 | Initial revision | — | about 3 years ago |
| Question | — |
How does 1. cornmeal, 2. but not salt, help whiten clam meat? Aliza Green's The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. p 142. >To begin, place the clams in a sink or large pot of cold saltwater (use 1/2 cup [150 g] salt to 1 gallon [3.8 liters] of water). Add 1/2 cup ... (more) |
— | about 3 years ago |
| Edit | Post #280803 |
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— | about 3 years ago |
| Edit | Post #280805 | Initial revision | — | about 3 years ago |
| Question | — |
What's the finest chinois to filter out grit from mussel broths? I'm craving to buy a chinois to filter out the grime from mussel broth, but the issue is that online websites don't specify the mesh or filtration size. What do you recommend? Perhaps I should just buy a re-useable coffee filter? Mouclade French mussels in cream sauce and curry - Beyond Sweet an... (more) |
— | about 3 years ago |
| Edit | Post #280803 | Initial revision | — | about 3 years ago |
| Question | — |
After purging mussels 6 times in salt water, 20 mins each, why they still exude much grime? I've bought mussels at Whole Food Market for a year. They sell them on ice and dry, not in running water. ![enter image description here][1] ![enter image description here][2] At 10 s this video, Bart teaches add salt to cold water and soak for 20 mins. Aliza Green's The Fishmonger's... (more) |
— | about 3 years ago |
| Edit | Post #280775 | Initial revision | — | about 3 years ago |
| Question | — |
Why add soy milk to clams? Again I would've never dreamed of combining clams and soy milk! My first reaction was EWWW, and this can cause a stomach ache!  Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 64. (more) |
— | about 3 years ago |
| Edit | Post #280774 |
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— | about 3 years ago |
| Edit | Post #280774 | Initial revision | — | about 3 years ago |
| Question | — |
What's the point of frozen udon? If you can dry Udon, then why freeze it? What does Frozen Udon accomplish that Dried Udon doesn't?  Easy Japanese Cooking: Noodle Comfort. Kentaro Kobayashi. p 156. (more) |
— | about 3 years ago |
| Edit | Post #280688 |
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— | about 3 years ago |
| Edit | Post #280688 |
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— | about 3 years ago |
| Edit | Post #280688 | Initial revision | — | about 3 years ago |
| Question | — |
Why bother to fire grill mussels? What do you gain from grilling mussels? If you're grilling them on the BBQ like the picture below, all the mussel fluid will drip into the BBQ or evaporate. Perhaps I'm just lazy, but I see no point to dirtying then cleaning up the BBQ, when you can just steam mussels in a Dutch oven or rondeau o... (more) |
— | about 3 years ago |
| Edit | Post #280687 | Initial revision | — | about 3 years ago |
| Question | — |
Can I replace substitute bell peppers that aren't spicy in Chili Mussels? Chilis are too spicy for me. Will the recipe below still work with bell peppers that aren't spicy? I'm assuming that the chili is intended just to spice the mussels. Does the chili serve another purpose?  Linda Duncan, Mussels: Preparing, Cooking and Enjo... (more) |
— | about 3 years ago |
| Edit | Post #280686 | Initial revision | — | about 3 years ago |
| Question | — |
What's "the cup side of the shells rather than on the flat side"? Kindly see the emboldened sentence below. With a picture, can you please elaborate which are "the cup side" and "the flat side"? >## roasted scallops with thyme and coral butter >SERVES 2 TO START >Preheat the oven to 230ºC/450ºF/gas mark 8. Remove the roes from 6 scallops in the cup shell a... (more) |
— | about 3 years ago |
| Edit | Post #280685 | Initial revision | — | about 3 years ago |
| Question | — |
Though fished in Britain, why's cuttlefish unpopular in England, compared to Italy and Spain? Does anyone know why? Can you de-mystify please? >It’s a mystery to me why cuttlefish hasn’t enjoyed the popularity in England that it has in Italy and Spain, where most of it is sent after it has been landed by British fishermen. Cuttlefish has a good flavour (better than squid, which is much mor... (more) |
— | about 3 years ago |
| Edit | Post #280684 | Initial revision | — | about 3 years ago |
| Question | — |
How can you concoct Red Mullet Soup without bones or heads? The recipe below doesn't contain any bones. Did the author forget them? >Red mullet has particular qualities that make the flavour very rich. The secret of this soup is making a good stock. Additionally, you want just a flicker of movement on it as it develops on the stove top; if you let it do... (more) |
— | about 3 years ago |
| Edit | Post #280683 | Initial revision | — | about 3 years ago |
| Question | — |
Can you concoct fish broth with just fish flesh — no bones or heads? When I ate 魚湯銀蘿浸龍躉球 at this Hong Kong restaurant some years ago, this dish had no bones. The broth shown below was made from the fish, 龍躉. Do you know if bones were used? No local grocers sell fish bones. And I don't want to buy fish heads...the appearance of fish heads just dismays me. I l... (more) |
— | about 3 years ago |
| Edit | Post #280682 | Initial revision | — | about 3 years ago |
| Question | — |
What's "the double sucker variety of octopus"? I'm no fishmonger, and don't know what the author means? >If you have a good fishmonger, ask him to source the ‘double sucker’ variety of octopus, he will know what you mean. They come frozen, cleaned and weigh about 1kg/2 lb 4 oz, just enough for 4 people. Fish Easy (2012) by Mitchell Tonks w... (more) |
— | about 3 years ago |
| Edit | Post #280615 |
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— | about 3 years ago |
| Comment | Post #280615 |
@OlinLathrop Can we just take this easy? I'm not a logic machine. Apology if I miff the reasoning. (more) |
— | about 3 years ago |
| Edit | Post #280679 | Initial revision | — | about 3 years ago |
| Question | — |
Why's coconut milk used to base curries? If you Google, you can see that many recipes use coconut milk as the "soup" base for curries. Why coconut milk though? I would've never dreamed of this mix! I would've guessed vegetable or some meat consommé as the base for curry.  Canadian Living: Fish ... (more) |
— | about 3 years ago |
| Comment | Post #280615 |
@OlinLathrop It doesn't answer my question, because why thicken the sauce when you're serving clams? Unlike other meat and seafood where the sauce touches the flesh and you eat the flesh, here most of the sauce will end up on the clam shells. But you can't eat clam shells! (more) |
— | over 3 years ago |
| Edit | Post #280615 |
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— | over 3 years ago |
| Edit | Post #280615 |
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— | over 3 years ago |
| Edit | Post #280618 |
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— | over 3 years ago |
| Edit | Post #280619 |
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— | over 3 years ago |
| Edit | Post #280621 | Initial revision | — | over 3 years ago |
| Question | — |
Why would you add yogurt to brew Bengal Style Fish Curry? I inserted a yellow line next to the second last para. below. Why add yogurt to concoct spicy curry? Yogurt and curry just don't mix together, in my mind. Never would I have thought to combine them! >Add onion; cook. stirring, until golden, about 5 minutes. Stir in Spice Paste; cook, stirring, fo... (more) |
— | over 3 years ago |
| Edit | Post #280619 | Initial revision | — | over 3 years ago |
| Question | — |
薑蓉 (minced ginger scallion) vs. 蔥油 (onion oil) Please don't rely on the title in this question. Part of the problem is that I don't speak any Chinese. Another part of the problem is that the translation isn't perfect. How do 薑蓉 (Ginger Scallion Sauce)   and 蔥油 (on... (more) |
— | over 3 years ago |
| Edit | Post #280618 | Initial revision | — | over 3 years ago |
| Question | — |
Must I add 薑蓉 or 蔥油 to taste onion or scallion in pancakes? I tried to make these Chinese green onion mini pancakes. I pretermitted the shrimp. But unlike those cooked by Northern Chinese restaurant, I couldn't taste onion or scallion. For onion and scallion flavor, must I add 蔥油 (Onion oil) or 薑蓉 (Ginger scallion sauce)? The recipe below doesn't call for t... (more) |
— | over 3 years ago |
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